Avocado Salad With Tomato Radish Recipes
AVOCADO AND TOMATO SALAD
A simple yet elegant salad sure to impress your guests!
Provided by Mica
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 5
Steps:
- In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black pepper, and pour salad dressing over. Cover and chill for at least one hour before serving to blend flavors.
Nutrition Facts : Calories 356.5 calories, Carbohydrate 20.2 g, Fat 31.9 g, Fiber 10.5 g, Protein 3.8 g, SaturatedFat 4.2 g, Sodium 482.2 mg, Sugar 5.4 g
RADISH AND AVOCADO SALAD - MEXICO
Make and share this Radish and Avocado Salad - Mexico recipe from Food.com.
Provided by Mme M
Categories Mexican
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim the radishes, then, coarsely chop them by hand, or slice or chop them in a food processor, or julienne-cut them.
- Place the cut radishes in a bowl with the lime juice.
- Quarter, peel and pit the avocado, and cut it in thin slices.
- Gently mix it with the radishes and lime juice. Fold in the onion, season to taste and mound on a platter.
- Sprinkle with coriander leaves.
Nutrition Facts : Calories 98.4, Fat 7.4, SaturatedFat 1.1, Sodium 50.6, Carbohydrate 9.3, Fiber 4, Sugar 2, Protein 1.4
LEMONY LENTIL SALAD WITH FETA
This delicious and healthy lentil salad comes together in just 30 minutes and makes a wonderful hot-weather meal. Serve with whole-wheat pitas, if desired.
Provided by EatingWell Test Kitchen
Categories Low-Calorie Spring Salad Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Whisk lemon juice, dill, mustard, salt and pepper in a large bowl. Gradually whisk in oil. Add lentils, feta, bell pepper, cucumber and onion; toss to coat.
Nutrition Facts : Calories 280 calories, Carbohydrate 23.6 g, Cholesterol 6.7 mg, Fat 15.6 g, Fiber 10.6 g, Protein 12.6 g, SaturatedFat 3.8 g, Sodium 535.9 mg, Sugar 4.2 g
CITRUS, AVOCADO & RADISH SALAD
With colorful oranges, radishes, red onion and avocado, this side salad is gorgeous on a holiday table. The homemade dressing makes the perfect accent. -Julia Bushree, Georgetown, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings (2/3 cup dressing).
Number Of Ingredients 14
Steps:
- Arrange salad greens on a serving platter; top with oranges, radishes, avocado and onion. Sprinkle with pecans., In a small bowl, whisk the dressing ingredients. Drizzle over salad. Serve immediately.
Nutrition Facts : Calories 144 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 64mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.
AVOCADO RADISH SALAD WITH LIME DRESSING
Categories Salad Citrus Leafy Green Vegetarian Quick & Easy Avocado Radish Gourmet
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a bowl whisk together lime juice, oil, and salt and pepper to taste. Add avocado and toss gently with a rubber spatula to coat.
- Divide romaine between 2 salad plates, making a nest on each, and put avocado mixture in centers. Sprinkle salads with radishes.
WATERMELON, RADISH AND AVOCADO SALAD
Watermelon works beautifully in summer salads, especially when paired with savory or bitter ingredients to balance its fragrant sweetness. This recipe is no exception. Adding radishes, arugula and diced avocado creates a mixture of contrasting flavors and textures that's colorful, refreshing and fun to eat. The dressing here is nothing more than olive oil and vinegar, but it becomes tangy-sweet when it mingles with the fresh watermelon juice. This salad happens to be vegan, and the avocados provide plenty of richness, but a sprinkle of shaved ricotta salata would be a nice addition, if you are so inclined. Finally, while you can make the dressing and prepare the watermelon, shallots and radishes in advance, wait to assemble and dress the salad until just before serving. Watermelon, as the name suggests, has a high water content and will start to release its juices the second the dressing is added. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .
Provided by Lidey Heuck
Categories salads and dressings
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place the watermelon, radishes and shallots in a large serving bowl. In a glass measuring cup or small bowl, whisk together the olive oil, vinegar, salt and black pepper.
- Just before serving, pour half of the dressing over the watermelon, radishes and shallots, and toss well. Add the arugula, the avocado and the rest of the dressing, and toss gently. Top with the fresh mint or basil and ricotta salata, if using. Season with more salt and pepper to taste. Serve immediately.
AVOCADO SALAD WITH TOMATO & RADISH
Steps:
- 1. Place shallot in 2 cups ice water and let stand for 30 minutes. Drain and pat dry with paper towels. 2. Whisk vinegar, garlic, mayonnaise, ¼ teaspoon salt, and ¼ teaspoon pepper in nonreactive bowl until mixture appears milky and no lumps remain. Whisking constantly, slowly drizzle in oil. (Dressing should appear homogeneous, glossy, and slightly thickened, without pools of oil on surface.) 3. Gently toss avocados, 2 tablespoons dressing, and ½ teaspoon salt in bowl. Transfer avocados to large platter or individual plates. 4. Toss shallot, tomatoes, radishes, and basil with remaining dressing. Spoon tomato mixture over avocados and sprinkle with ricotta salata. Serve immediately.
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4.9/5 (34)Total Time 30 minsCategory SaladCalories 334 per serving
- Since avocados start browning once they’re cut, we’re going to prepare everything else first. Toast the pepitas in a large skillet over medium heat, stirring often (don’t let them burn!), until they’re starting to turn golden on the edges and make little popping noises, about 3 to 5 minutes. Remove the skillet from the heat and stir in the chili powder, olive oil and pinch of salt. Set aside to cool.
- Meanwhile, combine the chopped radish, green onion, herbs and jalapeño in a bowl, and set aside.
- To prepare the dressing, whisk together the lime juice, olive oil, honey and salt in a small bowl. Set aside.
- You can slice or dice the avocados however you’d like, but for the prettiest slices (like mine), first cut the avocados in half and remove the pits. Then cut the halves in half again to make long quarters. Peel the avocado skin off each quarter and carefully slice it into long strips.
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- Season dressing with salt and pepper. In a large serving bowl, combine avocados, tomatoes, cucumber, corn, jalapeño, and cilantro.
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- In a large bowl, combine halved red and yellow grape or cherry tomatoes, diced avocado, thinly sliced cucumber, chopped green onions and thinly sliced radishes.
- In a small bowl, make a salad dressing: whisk olive oil, balsamic vinegar, honey and minced garlic until nice and smooth.
- Add the salad dressing to the large bowl with salad, sprinkle with a small amount of salt, and toss to combine. Taste and season with more salt, if needed.
BAREFOOT CONTESSA | TOMATO & AVOCADO SALAD | RECIPES
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- Pour ¼ cup of the lemon juice into a mixing bowl. Cut the avocados in half, remove the pit, peel them (or scoop them out with a spoon), and cut in ½-inch dice. Immediately add the avocados to the lemon juice and toss carefully. Add the cherry tomatoes and red onion and toss again.
- In a small glass measuring cup, whisk together the remaining 2 tablespoons of lemon juice, ¼ cup olive oil, ½ teaspoon salt, and ½ teaspoon pepper.
- Pour enough of the vinaigrette over the tomato and avocado mixture to moisten completely. Add the arugula, add more vinaigrette, sprinkle with 1½ teaspoons salt and ½ teaspoon pepper, and toss well. Taste for seasonings (you want the salad well seasoned!) and serve at room temperature.
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- Cut the avocados in half lengthwise, twist to separate the halves. Remove the pits, then cut them into about ¾-inch dice. Transfer to a large serving bowl. Cover with plastic wrap or foil if not used right away.
- To the bowl of avocados, add the cucumbers, tomatoes, radish, red onion, and jalapeno pepper. Cover and set aside.
- In a medium bowl, whisk together lime zest, lime juice, honey, cilantro, apple cider vinegar, minced garlic, dijon mustard, salt, and black pepper. Slowly drizzle in the avocado oil, consistently whisking until a thickened dressing is formed. Taste and season with more salt and pepper as desired.
- Drizzle the dressing over the salad, gently toss to combine. Garnish with cilantro and serve immediately.
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